Asiago Biscuits

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This simple recipe for Asiago biscuits takes a classic drop biscuit and adds aged Asiago cheese and black pepper for a savory, gourmet quick biscuit to make breakfast a little different.

a cut open asiago biscuit on a black and white checkered linen napkin with more biscuits on a black plate

I love, love, love Asiago cheese. It’s salty and has that slight intensity of aged cheese but is softer than it’s cousins Parmesan and Romano. I make a delicious cream sauce with it and a fantastic bagel inspired Asiago cheese bread.

When you combine it with a kick of spicy black pepper in a super easy drop biscuit though, Asiago cheese biscuits have jumped to become one of our favorite brunch treats. They only take 20 minutes to throw together, and just the addition of those two big flavors to my classic drop biscuit recipe, biscuits and gravy or biscuit egg sandwiches feel like a gourmet treat.


The drop biscuit recipe that I based these on are only 5 ingredients, with the addition of cheese and pepper, that means 7 ingredients and you’re home free!

a bowl of flour with a bowl of asiago cheese with a carafe of milk, melted butter, and a bowl of black pepper on a black checked linen napkin
  • All Purpose Flour – I go with plain flour most of the time, you can however sub up to 1/3 of it with whole wheat if you like!
  • Baking powder – gives the biscuits just enough fluff.
  • Salt – this is really key to having good flavor.
  • Black pepper – I recommend a freshly coarse ground pepper for the best pop of flavor.
  • Melted Butter – Go for unsalted, good quality butter (I usually prefer a European butter for best fat/flavor) for optimal flavor.
  • Whole milk – I always use whole milk for biscuits, the fat from the milk and butter create tenderness, and that’s essential. You can use other milk, or non-dairy milk but they will affect flavor and texture so you may need to experiment to see what you like.
  • Asiago Cheese – Most Asiago sold in US grocery stores are sold as aged wedges. That’s what you’re looking for, if you happen to find fresh Asiago, email me, it’s hard to find!

How to Make ASiago Drop Biscuits

My go to biscuit is a drop biscuit for a few reasons, it’s a quick mix then scoop and they’re in the oven. I don’t have to roll anything out, get out my biscuit cutters, or try to piece together leftover dough. They’re the perfect for a quick breakfast, and they have all the tender soft flavor of a classic biscuit.

a white bowl with flour and pepper in it, then the bowl with milk and butter mixed in, then the same bowl with cheese mixed in, and finally a baking sheet with the biscuits scooped onto parchment paper.
  1. Start by prepping your ingredients. I cube the Asiago into small chunks and use a kitchen scale to measure my butter and flour into bowls with no drama. Add the baking powder, salt, and pepper to the flour and whisk it together.
  2. Melt your butter and set aside. Measure your milk and add it to the flour with the melted butter, begin to fold it in to moisten the flour, but don’t over mix or you may have tough biscuits.
  3. When the flour is mostly moistened, add in the chunks of Asiago and finish folding the dough until you no longer see dry streaks of flour.
  4. Line a baking sheet with parchment and drop your dough in even sizes on the parchment. They don’t expand much, so you don’t need to worry about leaving large spaces between them.
  5. Bake in a 425°F oven for 12 minutes. Serve warm with butter, gravy, eggs…whatever your heart desires!

Pro tip: I use a large cookie scoop for even, consistently shaped biscuits every single time.

a baking sheet with brown parchment paper and baked drop biscuits


Can I make the dough ahead of time?

I haven’t tried it, simply because they’re so easy to toss together. Because the dough uses baking powder instead of baking soda you should be able to refrigerate the dough for an hour or two if needed. You may need to add a minute or two to the bake time for a chilled dough.

Can I freeze them?

Yes! You could freeze them either before or after baking, I actually recommend before. Simply scoop onto a baking sheet and freeze, then transfer to a freezer bag or container. Then bake as many as you like at a time in a 425°F oven for 14 to 16 minutes.

To freeze after baking I recommend freezing on a baking sheet anyway so they don’t freeze together in a clump, then just defrost and enjoy!

Would another aged cheese work?

Sure, you can substitute Romano or Parmesan, I just recommend you sample the cheese first. Romano can be salty and you may choose to reduce the salt added to the dough.

a bowl with a black and white checkered cloth napkin full of biscuits

Eat & Enjoy

I hope you guys find these to be as much of a treat as I do. Don’t get me wrong, there’s nothing wrong with a classic biscuit with butter, but my foodie boredom strikes and I like to mix it up. Plus there’s something addictive about a peppery cheesy biscuit with crisp caramelized cheese on the bottom.

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

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a black checkered napkin full of asiago biscuits

Asiago Biscuits

Mikayla M.
A tender, cheesy biscuit with the bite of freshly cracked black pepper that comes together in just 20 minutes.
5 from 10 votes
Prep Time 7 minutes
Cook Time 12 minutes
Total Time 19 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 187 kcal


  • 9 ounces All purpose flour 2 cups, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 6 ounces whole milk 3/4 cups
  • 3 ounces unsalted butter 6 tablespoons
  • 2 ounces Asiago cheese about 2/3 cups


  • Preheat your oven to 425°F and dice your cheese into small chunks. Melt your butter and set aside.
  • Combine the flour, baking powder, salt, and pepper in a large bowl and whisk to combine.
  • Pour the melted butter and milk into the flour mixture and begin folding until most of the flour is moistened.
  • Add in your Asiago and continue folding until the cheese is incorporated and there are no more streaks of dried flour.
  • Scoop onto a baking sheet and bake for 12 minutes.


Your baking time maybe less or more depending on the size of your biscuits, they should be lightly golden brown on the bottom and no longer appear wet on the top.


Serving: 1biscuitCalories: 187kcalCarbohydrates: 21gProtein: 5gFat: 9gSaturated Fat: 6gCholesterol: 24mgSodium: 216mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 284IUCalcium: 110mgIron: 1mg
Tried this recipe?Let us know how it was!

Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.

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  1. 5 stars
    These asiago biscuits are so tasty, light, and fluffy! Love how simple they are to make and I decided to make an extra batch to freeze for later 🙂

    1. Lakita, I love it. Biscuits are always good with any meal. I love these biscuits with breakfast omelets too!

  2. 5 stars
    These biscuits were incredible, and the addition of Asiago cheese is just genius. I will make them again. Great for crowd gatherings.

    1. Thanks Ramona, I loved creating this recipe and find I have to double up because my family loves them so much!

  3. 5 stars
    These asiago biscuits turned out with the perfect texture and incredible flavor. They were wonderful with hot soup.

  4. 5 stars
    These biscuits were the star of the show at our weekend brunch.They were baking in the oven when everyone arrived and all my guests commented on the amazing aroma. They gladly tucked in as soon as they were set on the table!